Rib tips are the meaty, connective-tissue-rich ends of spareribs—a cut most BBQ joints discard. Lem's smokes them for hours over charcoal, creating a blackened exterior and a smoky, tender interior. The sauce is vinegary with a tangy punch, letting the smoke flavor through rather than masking it. First introduced by Lem's in 1968, they've become synonymous with South Side barbecue.
Tips from diners
Order the small and large together to compare—most people say the larger is better value if you're hungry.
The vinegary sauce is crucial to the taste—don't ask for extra sauce, what they give is the tradition.
Same cut as the small, but a heavier portion. This is what most people get on a return visit. The meat-to-bone ratio means you're getting serious meat, and the smoke penetration runs deep. Serve with the fries and Lem's sauce as intended.
Tips from diners
One large tips order is filling enough for lunch if you add a drink—no need for a second side.
Lem's hot links get the same smoke treatment as the ribs, spending hours in the smoker. They come out snappy-skinned and juicy, with heat that builds but doesn't overwhelm. The smoke flavor is as important as the spice—reviewers call out the balance.
Tips from diners
Hot links pair well with the tips—order both if you're sharing.
The slab is the commitment order. Full-sized spareribs smoked for hours, falling cleanly from the bone. This is what people order when feeding a group or committing to the experience. The smoke flavor is consistent from the thin end to the thick, and the sauce works as a condiment, not a mask.
Tips from diners
One slab feeds 2-3 people if you add sides—don't underestimate how much meat is here.
A bucket of rib tips is the casual-sharing format—what comes in a bucket gives you enough meat for a group hang. Same rib tips, same smoke, same vinegary sauce. The bucket price works out cheaper per pound than individual orders.
Tips from diners
Pre-order a bucket if you're feeding a group—walk-in availability varies.
Founded in 1954 by Myles Lemons, Lem's moved to the Chatham neighborhood in 1968 and has been smoking ribs in that same location ever since. The rib tips were invented here in 1968—short, meaty bone-ends that became Chicago's signature BBQ. In 2025, the James Beard Foundation named Lem's one of America's Classics.
It's takeout only—no dining room. Plan to eat in your car, take it home, or eat standing outside.
Friday and Saturday stay open until 11 pm. If you're planning a late dinner, aim for the weekend—weekday nights close at 10 pm.
All orders come with fries and Lem's sauce automatically. You don't need to ask—it's the house way.
The hot links at $9.75 are the cheapest protein option and are just as good smoked as the tips.
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